This is a versatile, simple, and easy recipe. Roasted bell peppers are divine on a toasted cheese sandwich, indispensable in Mexican dishes, right at home in Mediterranean meals, and so utterly useful that I run out every year way before canning season returns and I always wish I had made time to can more.
This post will share how to use the part of the pineapple that is so often tossed or composted and thus saves and makes terrific use of it to make a delicious, flavorful shrub. Read on to see how one magic step makes the core the best part of the shrub!
This is a kid friendly canning recipe that is just as beautiful on the shelf as it is for gifting. It helps kids and moms alike get out of the sugary soda drink trap and cooks up quickly. Read on for the recipe!
Looking for a new way to preserve all those cherry tomatoes from your garden? Try out this quick, easy and delicious recipe for homemade sauce that uses cherry tomatoes and heirloom tomatoes for a thick, fresh sauce that can be used in chilies, on pizzas or dressed up for pasta!
If you’ve got blueberries, then perhaps you’ve started preserving them again this year. Where did we start? With blueberry pie! What’s the first thing you made with your blueberries this year?
Bone broth. The new “super food” you’re hearing about everywhere. People are acting like it’s something never heard of before. Yet as I was putting my celery, carrots, onions, and beef bones into my Crockpot, I had flashbacks of my grandma using the same ingredients to make soup stock. Maybe she was just a genius […]